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| Tortilla Soup |
Ingredients
2 tablespoons lard
1 medium white onion, sliced
2 cloves garlic, peeled
1 tomato, roasted, cored and peeled
1 1/2 quarts chicken stock [preferably homemade]
coarse salt
4 to 6 corn tortillas
1/3 cup vegetable oil
1 to 2 dried chiles pasillas, stemmed, seeded and deveined
2 cups cubed Mexican queso fresco or Monterey Jack
1 lime, cut into 6 wedges
Method
In a medium skillet, heat 1 tablespoon of lard over medium-low. Add onion and
whole garlic cloves; fry until deep golden – brown, 12 to 15 minutes. Scoop into
blender or food processor, add tomato; process until smooth. Heat remaining
tablespoon of lard over medium – high; when hot, add tomato mixture, stir
constantly until thick and considerably darker, about 5 minutes. Scrape into large
saucepan.
Stir the broth into the tomato mixture, partially cover and simmer for 1/2 hour over
medium-low heat; season with salt.
If tortillas are fresh or moist, let them dry out for a few minutes in single layer. Slice in
half; slice the halves crosswise into strips 1/4 inch thick. Heat vegetable oil in a
medium-small skillet over medium – high. When hot, add tortilla strips and fry,
turning frequently, until crisp. Drain on paper towels. Cut chiles into 1 inch squares
and fry in hot oil very briefly, 3 or 4 seconds; immediately remove and drain; place in
small serving bowl.
Just before serving, divide the cheese among 6 bowls; top with fried tortilla strips.
Ladle on hot soup and serve right immediately. Pass lime and toasted chiles separately.
2 tablespoons lard
1 medium white onion, sliced
2 cloves garlic, peeled
1 tomato, roasted, cored and peeled
1 1/2 quarts chicken stock [preferably homemade]
coarse salt
4 to 6 corn tortillas
1/3 cup vegetable oil
1 to 2 dried chiles pasillas, stemmed, seeded and deveined
2 cups cubed Mexican queso fresco or Monterey Jack
1 lime, cut into 6 wedges
Method
In a medium skillet, heat 1 tablespoon of lard over medium-low. Add onion and
whole garlic cloves; fry until deep golden – brown, 12 to 15 minutes. Scoop into
blender or food processor, add tomato; process until smooth. Heat remaining
tablespoon of lard over medium – high; when hot, add tomato mixture, stir
constantly until thick and considerably darker, about 5 minutes. Scrape into large
saucepan.
Stir the broth into the tomato mixture, partially cover and simmer for 1/2 hour over
medium-low heat; season with salt.
If tortillas are fresh or moist, let them dry out for a few minutes in single layer. Slice in
half; slice the halves crosswise into strips 1/4 inch thick. Heat vegetable oil in a
medium-small skillet over medium – high. When hot, add tortilla strips and fry,
turning frequently, until crisp. Drain on paper towels. Cut chiles into 1 inch squares
and fry in hot oil very briefly, 3 or 4 seconds; immediately remove and drain; place in
small serving bowl.
Just before serving, divide the cheese among 6 bowls; top with fried tortilla strips.
Ladle on hot soup and serve right immediately. Pass lime and toasted chiles separately.
